Ingredients: Serves 4 Veal hanger steak, trimmed: 600 g Hypocras wine: 20 cl Carrot: 300 g Turnip: 300 g Potato: 300 g Chervil: 1 bunch Sage: ¼ bunch Classic marinade: 4 servings Sunflower oil: 2 tablespoons Butter: 100 g Salt and ground pepper: to taste Preparation: Marinating time: overnight r

Ingredients for 6 servingsduck foie gras: 1 x 400 gpoultry wings: 2artichoke hearts: 3lemon: 1salt, ground white peppersugarSauternes, Armagnacwine vinegar, hazelnut oilPreparationDenerve the foie gras and marinate it in Sauternes, Armagnac, salt, sugar, and freshly ground white pepper for 24 hours

Ingredients (Serves 4) Potatoes: 1 kg Raw duck foie gras: 1 small (350 g) Butter: 50 g Shallots: 80 g Breadcrumbs: 150 g Coarse salt Salt and ground pepper Chives, flat parsley, chervil: 1 bunch Thyme: 2 sprigs Preparation Prep time: 35 minutes Cook time: 15 + 30 minutes Preheat the oven to 150°

Ingredients for 4 people 1 tablespoon flour 1.8 kg oxtail, cut by your butcher 5 cl peanut oil 2 cloves garlic, blanched and minced 200 g wild mushrooms (girolles, chanterelles, sheeps feet, etc.) 4 medium round tomatoes with stems 1 dl old plum 4 x 60 g escalopes of fresh duck foie gras 1 dl Malag

Ingredients for 4 4 fresh sardines 1 large leek 400 g potatoes 1 small fresh ginger rhizome Nutmeg, freshly grated Ground gray pepper Fine salt 30 g butter 10 cl fresh cream White butter, for sauce Preparation Prep time: 20 minutes Cook time: 25 minutes Peel the ginger rhizome and finely dice it

Ingredients: Serves 4400 g raw duck foie grasGuérande saltDiced sugarBalsamic vinegarMeat jus (veal)Raspberry syrupLentil shoots (or alfalfa sprouts)Bay leafFive-pepper blendPreparation:Prep time: 20 minutesCook time: 5 minutesCru-Chaud Duck Foie Gras with Balsamic Caramel, Baby Sprouts, Guérande Sa

Ingredients (Serves 10) 1 kg duck foie gras 500 g carrots 2 onions 1 clove 4 crushed garlic cloves 1 small celery stalk 3 kg rinds for gelling 1 leek 3 veal bones with meat 3 beef bones with meat 2 duck carcasses 1 bouquet garni Salt and pepper Cooking Time: 35 minutes (plus broth preparation and

Ingredients (Serves 4) Turbot: 1 (1.6–1.8 kg, filleted) Tarragon: 1 sprig Carrot: 1 Cucumber: 1/2 Chopped shallot: 1/2 Pink berries: 2 tablespoons Vodka: 2 tablespoons Tomato: 1 (seeded, peeled, and chopped) Sauce Américaine (lobster bisque): 1/4 liter Butter: 3 knobs + 1 Broccoli: 1 head Leeks: 2

Ingredients: for 4 people 600 g spinach leaves 24 Marennes-Oléron oysters No. 2/3 2 litres Bouchot mussels 3 tomatoes 2 garlic cloves 1 large onion a few sprigs chervil 15 cl fresh cream 60 g butter 220 g carrots milled pepper 170 g diced tomato Preparation time: 30 minutes Open the oysters, coll

Ingredients for 6-8 servingsSmyrna raisins (dried, blond)60 grice pudding800 gbutter30 gegg yolks2 + 5milk50 clpistachio paste50 gpowdered sugar80 gbrown sugar40 gphysalis (cape gooseberries)6-8carambola (starfruit)1lemon syrup1 tablespoonverbena leavesa fewPreparation TimeChilling: 3 hoursCooking:

Ingredients for 4 people2 large Gers capon supremes100 g sausage meat2 tablespoons Muscat de Rivesaltes4 prunes6 dried apricots3 soft dried figs1 shallot60 g pistachios50 g kitchen twine2 tablespoons olive oil4 carrots6 mini courgettes30 g butter1 teaspoon caster sugarSalt and ground pepper, to tast

Ingredients for 5 servings 500 g fresh cod fillet 120 g anchovy butter Fresh crushed tomatoes 25 cl sesame oil 1 level tablespoon grated fresh ginger Sichuan pepper Rice wine vinegar, 1 drizzle Flat-leaf parsley Preparation Trim the cod fillet and cut into 5 rectangles. Peel and grate the ginger

Ingredients: Serves 4Gingerbread with honey400 gDuck foie gras1 x 600 gCelery root1/4Duck jus (or veal stock)25 clGin5 clButter25 gSalt, ground pepperQSPreparation:Preparation time: 30 minutesCooking time: 10 minutesUsing half of the gingerbread (dry if possible), create fine breadcrumbs by crushing

Ingredients for 4 people4 x 200 g fresh cod fillets with skin1.2 kg spinach leaves40 g butter2 carrots1 teaspoon paprika1 teaspoon star anise powderSalt and ground pepper, to tastePreparationPreparation time: 20 minutesCooking time: 12 + 12 minutesPrepare the spinach by removing the stems, washing t

Ingredients for 6 servingsRaw duck foie gras6 slices (120 g each)Swiss chard6 large leavesFrozen broad beans150 gChanterelle mushrooms150 gBaby carrots150 gGin2 tablespoonsChopped shallot1Tarragon2 sprigsSalt and ground pepperTo tastePreparationPrep time: 20 minutesCook time: 13 minutesPreheat oven

Ingredients (Serves 4)Breton lobster1 x 600 gScallops8Belon oysters12Court-bouillon1 litreLarge carrot1Large leek green1Broccoli2 headsChervil1 small bunchLemon juice1Olive oil2 tablespoonsPeanut oil1 tablespoonStrong white mustard1 teaspoonWine vinegar1 tablespoonSherry vinegar1/2 tablespoonChopped

Ingredients (Serves 6) 3 live lobsters (800-900 g each) 2 jars cooked and peeled chestnuts 5 cl port wine 100 g semi-salted butter 1 bouquet garni 1 carrot 1 onion 1 vanilla pod Freshly milled pepper Preparation Prep time: 1 (unit unspecified) Cooking time: 40 minutes Bring a very large pot of

Ingredients for 8 x 500g jars2 kg green tomatoes2 kg caster sugar1 yellow grapefruit500 g firm-fleshed applesPreparation time: 10 minutes | Cooking time: 1 hourDrawing from trusted French regional cuisines, this green tomato jam transforms unripe tomatoes into a tangy, settable preserve. Wash the to

Ingredients: 220 g roughly defatted and denervated veal 140 g fresh prawn meat 1 teaspoon olive oil 1 egg white 30 g 0% fat yogurt 15 g grated ginger 5 g chopped fresh coriander salt and pepper Preparation: 1 hour chilling time Prep time: 20 minutes Preparing the Burgers Dice the veal and prawn

Ingredients: Serves 2 puff pastry200g cabbage leaves6 raw foie gras (duck)150 g raw chicken breast1 Port5 cl chicken broth10 cl chopped truffles1 small box butter50g salt, ground pepper egg1 Preparation: Preparation time:35 minutes Cooking time:30 minutes Blanch the cabbage leaves in a pan o